Born and raised in France, Hugo brings a European appreciation for craft and culture to every cup he brews. After moving to the United States five years ago, he has become a respected coffee specialist with extensive experience in café operations and espresso training. Hugo began his career at his family’s business, Vincent’s French Bakery, where he developed a passion for coffee sourcing, bean quality, and the roasting process.

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Through years of hands-on experience, Hugo built deep technical expertise in espresso machines, grinders, and café equipment, mastering calibration and maintenance to ensure consistent, high-quality results. His precision-based approach to espresso extraction and refined artistry in latte design reflect both his craftsmanship and his dedication to the finer details of coffee preparation.

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Hugo advanced his skills at the prestigious La Marzocco Accademia in Florence, Italy, where he trained under some of the industry’s leading professionals. Since then, he has spent years teaching barista classes, mentoring café teams, and helping businesses achieve professional-level coffee quality and workflow efficiency.

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Today, through Barista Training Lab, Hugo shares his expertise with those who value both craft and consistency. His approach blends artistry, science, and a love of teaching, inspiring baristas, café owners, and coffee enthusiasts alike to brew with skill, confidence, and heart.